Real dishes, freshly reshot, with full ingredients and steps as they get added.
American
A grazing board built for a crowd, cured salami, a wedge of sharp cheese, marinated mozzarella skewers, olives, fruit, and something to pile it all on.
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Italian
Pounded chicken cutlets in a lemon and caper butter sauce, loaded with mushrooms and artichoke hearts, finished with parsley.
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Seafood
A whole red snapper, scored and fried until the skin crackles and the flesh stays sweet and moist, finished with lemon and fresh herbs.
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Korean
Chicken marinated in soy, ginger, and garlic, dredged in potato starch and fried twice until shatteringly crisp, set out with a spread of banchan.
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Italian
A caprese pulled apart across a board, torn mozzarella and basil at the center, a run of bruschetta around it in three or four toppings.
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German
A German-style baked cheesecake, lighter and less sweet than the New York kind, set on a tender pastry base and finished with cinnamon cream.
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American
Thick sourdough under smashed avocado, crisp bacon, and a soft fried egg with a yolk that runs the moment you cut in.
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American
Two pork shoulders go low and slow over wood smoke until the bark turns deep and lacquered and the meat pulls apart with a fork.
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Hawaiian
Loco moco was invented in Hilo in 1949, a cheap, filling plate for hungry teenagers: rice, a hamburger patty, an egg, and gravy. It has been Hawaii comfort food ever since, and it earns a place at a Sunday brunch. The trick is to take each part seriously. A hard sear on the patty builds […]
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Steven's latest are live now, each with the full recipe: smoked pork shoulder, fried whole snapper, karaage with banchan, chicken piccata, a grazing charcuterie board, and more.
Steven Russell came of age as a chef during one of the most exciting periods in Hawaii's culinary history: the 1970s, when French technique, Asian flavors, and the diverse food traditions of the islands were beginning to come together in ways that would eventually influence modern American cuisine.
Guest-chef Sunday brunch slots open this winter. Private dinners and consulting also available.
A few details and we reply with dates and a menu idea.